Pork Tenderloin with Figs and Balsamic Glaze
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
6 servings (4 ounces each)
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Calories
140 kcal
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Course
Main Course
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Cuisine
American
Pork Tenderloin with Figs and Balsamic Glaze
Description
This recipe begins by seasoning pork tenderloins with thyme, salt, and pepper before browning all sides in a hot skillet with olive oil. The meat is then roasted until reaching an internal temperature of 140°F, ensuring juiciness and proper doneness. Meanwhile, figs are sautéed in butter until golden, then removed.
The skillet is deglazed with balsamic vinegar combined with bay leaves, thyme, and sugar to create a rich glaze. This sauce is cooked down to syrupy consistency and finished with butter ribbons off heat to add shine and richness. The pork is served with this fig-infused balsamic glaze, which contrasts the tender, savory pork with the sweet-tart sauce.
This dish is suitable for serving as a main course alongside quinoa, mashed potatoes, or other sides. It yields about six servings, making it practical for family meals. Leftovers reheat well and retain flavor when warmed gently.
Storing leftovers covered in the refrigerator for up to four days maintains quality. To reheat, use moderate heat on the stovetop or a microwave to avoid drying the pork.
Ingredients
For the pork tenderloin:
- 1 teaspoon thyme or ground fennel seeds, dried
- salt freshly ground
- black pepper freshly ground
- 2 (1-pound) pork tenderloin trimmed (see note 1
- 2 tablespoons olive oil
For the figs and balsamic glaze:
- 3 tablespoons butter divided (see note 2)
- 8 small figs cut in half
- 3/4 cup balsamic vinegar
- 2 bay leaf
- 1 teaspoon thyme minced, plus more for garnish, fresh
- 1/4 teaspoon granulated sugar plus more, to taste
Instructions
For the pork tenderloin:
- Adjust an oven rack to the middle position and preheat oven to 425 degrees. In a small bowl, whisk together thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Rub the spice mixture all over the tenderloins.
- In a large (12-inch) oven-safe skillet, heat olive oil over medium-high heat until just smoking. Add tenderloins and brown on all sides, about 4 to 6 minutes.
- Transfer skillet to oven and roast pork until the internal temperature reaches 140 degrees on a digital thermometer, about 15 to 18 minutes. Transfer pork to a cutting board and tent with foil.
For the figs and balsamic glaze:
- In the now empty skillet over medium-high heat, melt 1 tablespoon butter. Add figs cut side down and cook until light golden brown, about 2 minutes. Using a thin spatula, transfer figs to cutting board cut-side up and tent along with pork.
- Reduce heat to medium-low. Add balsamic vinegar, bay leaves, fresh thyme, and sugar. deglaze pan making sure to scrape up any brown bits. Simmer until glaze is thickened and just covers the bottom of the skillet, about 7 to 10 minutes.
- Remove pan from heat. Discard bay leaves. Add remaining 2 tablespoons butter and gently whisk the sauce until butter is incorporated. Season to taste with salt, pepper, and additional sugar, if desired.
- Slice pork into 1/4-inch slices. Transfer to a serving platter, drizzle lightly with glaze, and garnish with fresh minced thyme. Serve with figs and remaining glaze.
Notes
- "Monter au beurre" refers to whisking cold butter into the sauce off heat for shine and richness.
- Pork tenderloins typically weigh about 1 pound each; plan 3 to 4 ounces per person for servings.
- Leftovers store covered in the fridge for up to 4 days and reheat over medium-low heat or in the microwave.
- Leftover pork pairs especially well with quinoa or mashed potatoes for additional meals.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings (4 ounces each)
Amount Per Serving
Calories 140 kcal
% Daily Value*
| Serving | 4ounces | |
| Calories | 140kcal | 7% |
| Carbohydrates | 11g | 4% |
| Protein | 1g | 2% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 15mg | 5% |
| Sodium | 53mg | 2% |
| Potassium | 104mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 237IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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